Hot Peanut Bbq Sauce Food

BEST PEANUT SAUCE

Steps:

• In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

SPICY PEANUT BARBECUE SAUCE

Steps:

• Bring all ingredients to a boil until peanut butter dissolves.
• Stir to avoid sticking.
• Lower the heat and simmer for 20 minutes.

RIBS WITH PEANUT BARBEQUE SAUCE

Steps:

• Preheat oven to 275 degrees F.
• Add all of the ingredients for the brine except for the ribs in a large sauce pot and bring to a boil just to dissolve the sugar and the salt. Remove the brine from the heat and cool. Place the ribs into a plastic zip top bag and pour the cooled brine over the top. Refrigerate for at least 6 hours and up to 12.
• Remove the ribs from the brine, place on a sheet pan fitted with a rack, and cover with foil. Place in the oven and cook, covered, for 1 hour.
• In a medium bowl, whisk together all of the Peanut BBQ Sauce ingredients and set aside.
• Remove the ribs from the oven and discard the foil. Baste with the sauce, place the ribs back into the oven and baste every half hour until the ribs are tender and easily pull apart, about 2 more hours.

HOT PEANUT BBQ SAUCE

Steps:

• In a blender, combine all ingredients until smooth.
• Place mixture in a small saucepan and bring to a boil, then simmer for 5 to 10 minutes.
• Remove from heat and allow to cool to room temperature.
• Use as a sauce for beef, pork, lamb or vegetables.

PORK IN HOT PEANUT SAUCE

Steps:

• Soak radish in warm water for 45 minutes.
• Cut pork into 1/2" cubes.
• Drain & rinse canned bean curd; cut into 1/2" cubes. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm.
• Wrap it tightly & use about a 5-pound weight.) Drain radish & cut into 1/2" cubes.
• Cut green onions, including tops, into 2" lengths.
• Sauce: In a cup, cream together peanut butter and soy sauce.
• Slowly mix in remaining sauce ingredients.
• Set aside.
• Stir-frying: Add oil to hot wok.
• When oil starts to smoke, add pork.
• Stir-fry for about 1 minute.
• Add garlic & ginger; stir-fry for another 30 seconds.
• Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way.
• Skim off excess oil.
• Add more stock if sauce thickens.
• Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving.
• When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce.

HOT AND SPICY BBQ SAUCE

Steps:

• Combine all ingredients in a pot and bring to a boil.
• Reduce heat and simmer until slightly thickened, about 10-15 minutes.
• Pour sauce through strainer to remove onion and garlic.
• Adjust All Seasonings To Your Own Taste.
• Let cool, then refrigerate for a couple of hours.

PEANUT BUTTER BARBECUE SAUCE/MARINADE

Steps:

• Combine all ingredients in a blender, puree.
• Place in a small sauce pan.
• Bring to a slow boil, reduce heat and simmer 9-10 min.
• Cool to room temperature.

SPICY PEANUT SAUCE

Steps:

• In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
• Add/stir in the remaining ingredients and bring to a simmer, stirring.
• Simmer the sauce until smooth, then cool to room temperature.
• *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
• This sauce is best served at room temperature.

MONGOLIAN PEANUT BUTTER DIPPING SAUCE FOR CHINESE HOT POT

Steps:

• Whisk together peanut butter, soy sauce, chili bean paste, sugar, and hot water in a mixing bowl. Spoon equal amounts of sauce into 4 small serving bowls and top with a heap of chopped cilantro. Give each guest a bowl of sauce and a bowl of white rice.